Watching Fat Sick and Nearly Dead over the weekend inspired me to get moving on my New Year’s goal of using my juicer more. After feeding a lot of kale, 3 carrots, two apples, a huge chunk of ginger, and a kiwi through the juicer, I got an interesting looking pre-dinner juice that tasted wonderful.
It was slightly sweet with a tangy kick from the ginger, not bitter from the kale at all.
I had planned to make a salad for dinner and experiment with new dressing, but wasn’t feeling it in our freezing temps. After the refreshing juice, I was craving something warm instead and settled on a modified version of this miso soup recipe, adding spiral sliced zucchini “noodles” and chopped tempeh in place of the tofu.
Miko loves it when I bring out the spiral slicer because he gets the zucchini ends.
Good thing zucchini is good for dogs, Miko would be happy if I put it in his dinner!
I also sprinkled in these kelp granules for a little added flavor.
The soup hit the spot after a busy, chilly Monday, comforting and hydrating before an evening run.
But still fun to eat with the zucchini noodles and adding the tempeh made it a filling main dish with plenty of protein.